Wash and dry produce.

Quarter lemon. Trim and discard root end from lettuce; dry leaves thoroughly and chop into bite-size pieces. Halve tomatoes. Trim and quarter cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Gently crush croutons in their bag.

Grate Parmesan on the medium holes of a box grater (or microplane) over a medium bowl.

Add mayonnaise, sour cream, 1 tsp Fry Seasoning (2 tsp for 4 servings), and juice from half the lemon to bowl; stir to combine. Season with a pinch of salt and pepper. (You'll use the rest of the Fry Seasoning in the next step.)

Pat steak* dry with paper towels and season generously all over with remaining Fry Seasoning, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.

Transfer to a cutting board to rest for at least 5 minutes.

While steak cooks, wrap corn in damp paper towels. Microwave until cooked through and tender, 3-4 minutes.

Let rest in microwave 1 minute. (Careful! Corn will be hot!) Set aside until ready to serve.  

In a large bowl, combine lettuce, tomatoes, cucumber, and crushed croutons. 

Drizzle with balsamic glaze. Add a large drizzle of olive oil and juice from remaining lemon wedges. Season with salt and pepper. Toss to coat. 

Thinly slice steak against the grain.

Divide steak, corn, and salad between plates in separate sections. Spoon as much lemon-Parmesan sauce over corn as you like. Serve with any remaining lemon-Parmesan sauce on the side for dipping.